White Buttercream Icing

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A classic White Buttercream Icing recipe (tinted pink!):


White Buttercream Icing

Yield: Enough to ice 24 cupcakes

Prep Time: 10 min


One 16-ounce package powdered sugar
6 tablespoons butter (3/4 stick), softened
3 to 4 tablespoons milk
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt


In a medium bowl, with mixer at low speed, beat all ingredients until the icing is smooth and of easy spreading consistency. Add a few drops of red food coloring, 3 for light pink, 6 or more for dark pink. Use to spread on cakes or cupcakes (if you use a piping bag, you may not have enough to ice 24 cupcakes).

SOURCE: RecipeGirl.com

More buttercream recipes you might enjoy:
White Chocolate Buttercream by Cookies and Cups
Wedding Cupcake Buttercream by RecipeGirl
Chocolate Swiss Meringue Buttercream by Baking a Moment
Chocolate Buttercream Frosting by RecipeGirl
Italian Buttercream Frosting by Created by Diane




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Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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  • Trina wrote:

    Hi Lori,
    Is the butter salted in this recipe since salt is added at the end?

    • Lori Lange wrote:


  • Dana wrote:

    Hi Lori,

    Do you find this recipe to be a good one for decorating a cake?

    • Lori Lange wrote:

      Yes- definitely! I use it for cakes all the time.

  • melanie wrote:

    Have you ever used shortening for buttercream? If so what do you think, too greasing?

    • Lori Lange wrote:

      @melanie, I haven’t tried it myself, only because I know I’ve tried it before with shortening and find that it’s not so good.